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Old 11-11-2017, 12:05 PM   #11
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Hi !!

Easier yet, do you have a Costco nearby?
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Old 11-11-2017, 08:57 PM   #12
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How To Make Pumpkin Puree

Reference:

1 small/medium sugar or baking pumpkin about 11/2- 2 lbs each
•1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin
•1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin
•1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin
•1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin
--

Use sugar pumpkins – they are on the small side. Cut them in half. If you are using a larger pumpkin you will want to at least cut it into quarters depending on the size. Remove the seeds.

Lay the pumpkin pieces flesh side down in a shallow baking pan. Add just enough water to cover the bottom of the pan.

Bake at 375 degrees till tender. About 1/2 hour to 45 minutes. When a fork penetrates though the skin into the pumpkin flesh easily it is done.

Scoop the pumpkin flesh out with a large spoon while the pumpkin is still warm.

Process the pumpkin flesh though a blender to create the puree.
Can or freeze -your choice.

If you like pumpkin puree a little thicker, set it in a sieve over a bowl and allow to drain off the excess liquid in the fridge for a few hours.
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Old 11-12-2017, 12:34 AM   #13
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Quote:
Originally Posted by roadfix View Post
Hi !!

Easier yet, do you have a Costco nearby?
Absolutely, their pumpkin pies are wonderful! And priced right.
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Old 11-12-2017, 09:49 AM   #14
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I have always used the Libby can recipe also, wondering since I never remember to buy a can of evaporated milk and have to go get it, has anyone used regular milk in its place. If so a difference?
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Old 11-12-2017, 10:27 AM   #15
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Quote:
Originally Posted by letscook View Post
I have always used the Libby can recipe also, wondering since I never remember to buy a can of evaporated milk and have to go get it, has anyone used regular milk in its place. If so a difference?
Pumpkin pie filling is very forgiving.

I've used 2% and skim milk because I rarely have a can of milk on the shelf. I reduce the amount of fresh milk to 1 cup instead of the 12 ounces of evaporated milk that the recipe calls for.

I've also reduced the sugar by 1/3 to 1/2 with good results.

I make sure to pile extra whipped cream on my slice to offset the changes.
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Old 11-12-2017, 11:42 AM   #16
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Thanks I will note that on my recipe
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Old 11-12-2017, 11:47 AM   #17
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Quote:
Originally Posted by jabbur View Post
I also use the Libby's recipe. We like extra spice in ours so I use the spices from the recipe but then add about 2 tsp of pumpkin pie spice too. I also sprinkle cinnamon on top after baking.

We are the opposite. DH gets heartburn if I use the amount of spices called for in the Libby's recipe, so I use half. DH will not eat any pumpkin pie but mine for that reason. No one else in my family ever complained that there was not enough spice.

Also, I use half white sugar and half brown sugar because that is what my mother always did.
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Old 11-12-2017, 07:58 PM   #18
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If I make a pumpkin pie, it's fresh pumpkin only and I use the Betty Crocker or Southern Living recipe.
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Old 11-12-2017, 08:06 PM   #19
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Welcome to DC!
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